Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta

Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta is the ultimate quick and comforting dinner for late summer or anytime you need a satisfying meal in under 30 minutes. Juicy, seasoned shrimp cooked in a garlicky lemon butter sauce is spooned over a creamy bed of sweet corn and parmesan polenta. This vibrant dish is easy to make, full of bold flavor, and sure to become a go-to favorite.

Why You’ll Love This Recipe

• Fast and flavorful: Ready in just 25 minutes with minimal prep.

• Creamy meets spicy: The velvety polenta perfectly complements the bold, spicy shrimp.

• Summery comfort: Corn and basil bring a seasonal freshness that makes this dish perfect for warm evenings.

• One-skillet magic: A simple cooking method keeps cleanup minimal.

• Elegant yet easy: Great for dinner parties or a cozy weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Parmesan Corn Polenta

• salted butter

• corn kernels (fresh from 3 ears)

• milk

• dry polenta

• grated parmesan cheese

• kosher salt and black pepper

Shrimp

• extra virgin olive oil

• salted butter

• raw shrimp, peeled and deveined

• cajun seasoning

• garlic

• fresh thyme leaves

• lemon juice

• fresh basil, roughly chopped

Directions

1. Make the Polenta:
   In a medium pot, melt butter and add the corn. Cook for 5–8 minutes, until the butter browns and corn becomes fragrant. Add 2 cups water and the milk. Bring to a low boil, then slowly whisk in the polenta. Cook, stirring continuously, for 3–5 minutes until thick and creamy. Stir in the parmesan, season with salt and pepper, then cover and let sit for 5 minutes.

2. Cook the Shrimp:
   While the polenta rests, heat olive oil and butter in a large skillet over medium heat. Add the shrimp, cajun seasoning, and black pepper. Sear the shrimp for 2–3 minutes on each side until just cooked through. Stir in garlic and thyme, cooking until fragrant, about 1 minute. Remove from heat and stir in lemon juice and chopped basil.

3. Assemble:
   Spoon the warm, creamy polenta into shallow bowls. Top with the shrimp and spoon over the buttery garlic-lemon pan sauce. Serve immediately.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add veggies: Stir sautéed spinach, kale, or cherry tomatoes into the polenta for more nutrients.

• Make it smokier: Add a pinch of smoked paprika to the shrimp for an extra depth of flavor.

• Dairy-free option: Use olive oil and non-dairy milk for the polenta and shrimp.

• Cheese swap: Try crumbled goat cheese or pecorino in place of parmesan.

• Lighter version: Use cauliflower polenta or reduce the butter in both components.

Storage/Reheating

• Storing: Store shrimp and polenta separately in airtight containers in the fridge for up to 3 days.

• Reheating: Warm polenta on the stove with a splash of milk or water to restore its creaminess. Shrimp can be reheated gently in a skillet over low heat.

• Freezing: Polenta freezes well. Shrimp is best enjoyed fresh, but can be frozen for up to 1 month.

FAQs

What kind of shrimp should I use?

Use large raw shrimp that are peeled and deveined. Fresh or frozen both work—just be sure to thaw frozen shrimp before cooking.

Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly when fresh isn’t available. Just thaw before adding to the butter.

Is polenta the same as grits?

Polenta and grits are similar but not identical. Polenta is usually made from yellow corn, while grits are made from white corn. You can substitute grits if needed.

Can I make this dish less spicy?

Yes, reduce or omit the cajun seasoning and sriracha (if used). You can use a milder seasoning blend or just garlic, salt, and pepper.

How do I know when shrimp are cooked?

Shrimp are done when they turn pink and curl into a C shape. Overcooked shrimp become rubbery, so watch closely.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemony shrimp and creamy polenta.

Can I make this ahead of time?

You can prepare the polenta and shrimp ahead, but for best texture, reheat gently and add fresh herbs just before serving.

Can I use instant polenta?

Yes, instant or quick-cooking polenta will cut down the cooking time even more. Follow the package instructions.

What can I use instead of cajun seasoning?

Try a mix of smoked paprika, garlic powder, onion powder, and a pinch of cayenne or chili powder.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free, but always double-check your seasoning blends and parmesan cheese labels.

Conclusion

Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta is a restaurant-quality dish you can make at home in under 30 minutes. With bold flavors from cajun spices and lemon butter paired with the creamy richness of parmesan polenta, this meal is comforting, fresh, and effortlessly elegant. It’s a perfect choice for everything from date night to a casual dinner with friends. Once you try it, you’ll want to make it again and again.